MY; |; SOUP

MY | SOUP

1. Ingredients
2. Originally from France
3. Making a dish
4. Leek soup

• 1 kg onion
• 1 carrot
• 800 ml broth (vegetable, meat or chicken bones)
• 2 tbsp. l. flour
• 125 g cream
• cream cheese 50 gr.
• 2st. l. butter
• 1 tsp. Sahara
• Salt
• Greenery
• Pepper
• Loaf or snow-white bread for croutons

Originally from France

Traditional onion soup is the national dish of France. It was from French cuisine that it came to our country in all its diversity.

At first, onion soup was beef broth with the addition of sauteed onions, seasonings and croutons. At the moment, there are many options for making this dish. One of them is onion soup-puree. Some people are skeptical about any puree soups, considering this dish more for children.

Although in almost all state cuisines such soups occupy first place in popularity, in sophistication and in their taste. In France it is onion, mushroom soup or broccoli soup. In Mexico, for example, this is the famous tomato gazpacho puree soup. In the USA (the United States of America is a state in North America) there is puree pumpkin soup. In Uzbek cuisine, there is a similar version of onion soup - yorma. It is prepared with fat tail fat, which is why this soup is very high in calories and nutritious.

Traditional onion soup can be considered a dietary dish if it is prepared with plain water, vegetable or chicken broth. In 100 gr. soup contains 44 kcal, 2.7 g. fat, 1.4 gr. proteins, 4 gr. carbohydrates.

In addition, onions are a very necessary, low-calorie product. Onions contain a huge amount of antioxidants, which are excellent at cleansing the body and removing all excess. Onions help to cope with inflammatory diseases of the respiratory system (cough, bronchitis, asthma). Its bactericidal characteristics help destroy bacteria in the body.

Onion itself increases the body’s protective characteristics and immunity in general. Thanks to the main ingredient, onion soup contains a huge amount of iron, which we need to maintain the functions of the circulatory system. It is also recommended to use onions for those who have problems with their skin or hair loss.

Taking into account all the benefits of onion soup, you should definitely prepare it at least once in your kitchen. Maybe this will become your favorite dish. Moreover, it does not require enormous physical effort and economic costs.

Making soup

Soup making time 35-45 minutes.

1. Prepare the broth.
2. Take meat (chicken) and cook until done. You can add aromatic peppercorns, carrots, and onions. Cut carrots and onions in half. And so we cook.
3. While the broth is cooking, peel the onion. Cut the onion into half rings. Place in a heated frying pan with vegetable oil. Add sugar. Stir and cover with a lid. The onion should change color, but not brown. You can add a little broth. Caramelize the onions for approximately 40 minutes.
4. Add flour to the onion. Mix. Remove from heat.
5. Remove meat and vegetables from the broth. We won't need them anymore. The vegetables have given all their juices and flavor to the broth, so you can throw them away. And prepare another dish from boiled meat. For example, some salad.
6. Return the broth to the stove. Let it boil. And we throw our onions there. Cook for 20 minutes. over low heat, covered.
7. Add melted cream cheese.
8. When the cheese is one hundred percent dissolved in the broth, add cream, salt, pepper, and dry herbs.
9. Bring the soup to a boil and turn off.
10. Grind the onion soup using a blender.

Onion soup-puree is ready.

For decoration and for the taste of a real French dish, you can prepare (dry or fry in the oven) croutons from snow-white bread, cut into cubes, in advance. Alternatively, croutons can be made with garlic. They are placed in bowls with soup before consumption. They do the same with greens. Fresh herbs perfectly complement the taste of onion soup-puree.

Onions can be replaced with leeks

There is a version of leek soup. The ingredients and the process of making this soup are practically no different from the previous version. Its only difference is that leeks are used instead of onions. Or you can combine them and use both at once. Leek puree soup is the thickest, freshest and even the most healthy. After all, the medicinal properties of leeks are in no way inferior to onions. Leek soup will be even tastier if you add a little sour cream and fresh dill or parsley.

For those who painstakingly watch their own figure, there is a “fat-burning” version of onion puree soup.

• 4-6 bulbs
• 1 small fork of cabbage
• 2-3 tomatoes
• 1 carrot
• 1 bunch of celery
• Spices

1. Wash and clean the vegetables. Shred the cabbage. Cut onions, tomatoes, carrots, celery into cubes.
2. Place vegetables in a saucepan. Bring to a boil over high heat.
3. Reduce heat and cook for another 10-15 minutes.
4. When the vegetables are ready, add spices. We don't add salt!
5. Beat everything with a blender.

This dietary onion-vegetable soup-puree can be eaten at any time when you feel hungry. It has practically no calories, but it has many necessary parameters.

Onion soup-puree differs from ordinary soups in its sophistication, inimitable smell and narrow taste. Therefore, any housewife should simply add this dish to her recipe book and try cooking it for her own loved ones.

Onion soup, puree soup

First course recipes → Soups → Cream soup

First course recipes → Soups → Onion soup

This puree soup is made from onions with the addition of cream.

Usually French vichyssoise cream soup is served cool, this soup is especially good in the summer.

This cool onion soup was reportedly first prepared in 1920 by Louis Diat, a chef at the Ritz-Carlton in New York. Diat named the soup Vichyssoise after his own hometown of Vichy (France).

This creamy soup recipe is made with fresh and roasted tomatoes and seasoned with cayenne pepper, basil and garlic.

A simple and frisky vegetarian recipe for meatless soup with dark beans and tofu. If you are faced with the task of what to cook quickly and deliciously for lunch, then this soup of canned dark beans with tofu cheese will be a good solution for the first course.

A very tender and nutritious puree soup of broccoli and spinach with the addition of cream and cheese will be enjoyed by lovers of this kind of dish! Broccoli for soup is not fried, but steamed, which provides the finished dish with a pleasant pistachio color!

There is very little time left until summer, so we continue to amuse ourselves and those around us with low-calorie dishes. Next up is a healthy and very tender cauliflower soup with turmeric.

Vichyssoise is a French potato and onion soup made with broth and cream.

This potato and onion soup is prepared with the addition of sherry and spices. Serve puree soup with croutons and parsley.

Potato puree soup with leeks is a regular, frisky and tasty soup made from a small amount of ingredients. Prepare vegetable puree soup with cream and serve with croutons.

I make mashed potato soup from potatoes, onions and leeks. I also add dry wine and herbs to the soup. If desired, you can add cream or milk to this puree soup.

This puree soup is prepared with chicken broth, onions and roasted almonds.

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Ingredients

general information

Total production time

1 h

Active production time

30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

For making broth.
Wash beef ribs or bones.
Peel the onion.
Peel the carrots, wash and cut lengthwise into 2 parts.
Place meat, onion, carrots, salt, peppercorns, and bay leaf into a saucepan.
Pour in water (1 liter), put on heat and bring to a boil.

After boiling, reduce the heat and skim off the foam.
Cook, skimming occasionally, at a low simmer for about 1 hour.
Using a slotted spoon, remove meat, vegetables and seasonings from the prepared broth.
Strain the broth through several layers of gauze, pour into a saucepan, cover with a lid and keep hot.
Peel the onion and cut it finely or into quarter rings.
Heat the oil in a saucepan (you can use vegetable oil, melted butter, or a mixture of butter and vegetable oil), add the onion, salt and pepper a little, and simmer the onion, stirring occasionally, until soft.

During stewing, you can add 1-2 tablespoons of broth so that the onions do not burn.
Add flour and stir.

Then add a little salt to the onion, sprinkle with a small pinch of sugar, freshly ground pepper, and mix again.

Pour the remaining hot broth into the onion, bring to a boil, and cook at low simmer

Towards the end of cooking, add processed cheese and cook, stirring, until the cheese is one hundred percent melted.
Puree the soup using a blender.

If the soup is prepared with cream instead of processed cheese, add the cream, stir and bring to a boil (but do not boil) and remove the soup from the heat.

Advice. The soup is prepared either with melted cheese or with cream - at your discretion.

Cover the saucepan with the soup and set aside.

Heat a little oil in a frying pan and fry the crushed garlic clove.

Remove the garlic.
Fry white bread cut into small cubes in garlic oil.

Transfer the fried cubes to a baking sheet and dry briefly in the oven at a temperature

180°C.
Pour the hot soup into bowls and serve the croutons separately.

Bon appetit!

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Homemade onion soup

Deliciously prepared onion soup-puree can not only be deliciously prepared, but also give it a unique aesthetic appearance. A hot dish warms a chilled person, helps to reduce excess weight, improves the condition after alcohol intoxication, and can quickly relieve hunger. There are many recipes for making this first dish; the homeland of the recipe, France, is especially famous for its savory soups. Onion soup-puree closes the top three most common state French dishes.

Recipes for making soup go back to Louis XV. One fine moment, getting hungry while hunting, he didn’t find a huge contrast of goods at the place where he spent the night, so he decided to make soup from what was at hand: butter, onions and champagne. Thus was born the newest soup recipe in France. The French restaurant tells a different story about the origin of the dish. Parisian market workers, freezing at night, prepared hot onion soup for themselves.

Various options for preparing a roast dish allow the introduction of various types of onions: snow-white onions, leeks, reddish ones, etc. Currently, butter or vegetable oil, vegetable or meat broth are used in soups. If you adhere to the traditions of traditional French cuisine, then croutons fried with cheese in a frying pan are added to the soup. For croutons, the standard requires a French loaf, in the absence of which you can use any type of bread.

Instead of champagne, snow-white wine is currently added to the first course. The alcohols will still evaporate during boiling, but the taste of the wine remains, giving the soup a special taste and smell. You can add a mixture of strong drinks mixed in certain proportions to the onion soup. Every reputable restaurant has its own secrets for mixing alcoholic drinks.

Before serving, you can add grated cheese, herbs, and croutons to the bowl of soup.

HOW TO MAKE ONION SOUP?

A 2-liter saucepan will yield approximately 1.5 liters of soup when using the ingredients in the indicated quantities. It is better to change the saucepan to a frying pan with high walls, and use broth from both meat and vegetables.

Soup composition:

• broth from meat or vegetables - 0.7 l;
• onions - 4 huge heads;
• cream cheese - 70 g;
• French loaf - 1 pc.;
• 2 cloves of garlic;
• ¾ 200 gram glass of dry white wine;
• butter - 1.5 tbsp. spoons;
• flour - no more than 1 teaspoon;
• salt and pepper - to taste.

Manufacturing method

1. The onion is peeled, washed under running water and cut into half rings. After this, it is fried in a frying pan until coffee-colored in butter.
2. The garlic is peeled, washed and added to the pan with the frying onions from the moment the onions acquire a golden color.
3. As the onions become golden brown, flour is added to the frying pan, it is necessary to sprinkle it moderately over the surface of the fried consistency and pour in the broth. Stir the mixture well.
4. Add spices and wine to the mixture, stirring.
5. The mixture should be simmered over low heat for half an hour, after which the contents of the pan are poured into a larger heat-resistant container.
6. Crackers are prepared in advance into cubes up to 2 cm thick from baguette. To create a crust, the cut pieces are dried in the oven.
7. Pour the crackers over the prepared mixture into a heat-resistant container and sprinkle with grated cheese.
8. Place the container with a full set of ingredients in the oven for 8-15 minutes.

FEATURES OF OTHER DISH PREPARATION OPTIONS

Recipes for making onion first courses are varied and have their own differences from the traditional version of the French dish. Adding croutons - cheese croutons - to the dish also changes other ingredients for the complete blend of the dish: olive oil is added to the butter, sugar is added while the onions are frying, and bouillon cubes are added before placing the dish in the oven.

There is a simplified recipe for making an onion first course. Crackers are not added, the amount of added wine decreases, and flour increases. There is no cheese in the list of ingredients, but cream is added at the end.

People who count calories and are afraid of gaining weight use a dish prepared according to a special recipe, which does not contain crackers or bouillon cubes. Only vegetable broth is used, the amount of butter is reduced, and the cheese is replaced with processed cheese.

TIPS ON (that is, software - a set of programs for computers and computing devices) FOR PREPARING ONION SOUP

Onion soup is prepared differently in every family and restaurant. If you want to follow the French tradition of making a dish and get a taste close to the classic national dish, it is important to follow several rules during the manufacturing process:

• the onion is fried for a long time to completely caramelize it;
• reddish onions impart a more delicate taste than snow-white onions;
• the flour must be perfectly fried, then the puree soup will be the thickest;
• in the last 10 seconds of frying the onions, add a spoonful of cognac;
• the broth can be colored brown with onion skins, which are later removed. Added sugar will give the frying a golden color.